English Muffin Topped With Tarragon Egg and Smoked Salmon |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A suggested breakfast from Australian BH&G Diabetic Living. Suggested you drink a glass (125ml) of skim milk with it. Ingredients:
2 eggs (50 grams each) |
1 tablespoon skim milk |
2 whole wheat english muffins (split toasted or 4 slices gluten free wholemeal bread) |
15 g rocket (1 cup baby leaves) |
1 tablespoon tarragon (small leaves torn) |
20 g smoked salmon (cut into strips) |
black pepper (freshly ground to taste) |
Directions:
1. Put the eggs and milk in a small bowl and whisk well to combine.
2. Brush a medium non-stick frying pan with the oil and heat on meadium and then add egg mixture and cook, stirring often with a wooden spoon, for 3 to 4 minutes or until egg is almost set and remove the pan from the heat.
3. Put a muffin half on each plate top each with rocket leaves, egg, tarragon leaves and salmon and season with pepper and then add the remaining muffin halves to serve.
4. Accompany the muffin with the milk, if you like.
5. If you wish to lower the salt content omit the salmon and this will reduce the sodium count from 541.4 to 370.4.
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